3 doz. Fresh Clams (or mussels)
1 tsp. fresh ground pepper
2 tbsp. Chopped cilantro
2 cloves garlic, finely minced
1 scallion, finely chopped
3 to 5 basil leaves, chopped
3 tbsp. Hot Eastern Spice Oil
1/4 cup water
1/4 cup minced cilantro
Chili powder to taste

Scrub clams and keep chilled. In a food processor, mix black pepper, cilantro, garlic,
scallions and basil. Slowly add 1 tsp. Hot Eastern Spice Oil until smooth. Heat wok over
high heat, add 2 tbsp. Hot Eastern Spice Oil, stir in mixture and heat. Add clams and stir to coat evenly. Add Water and chili powder. Cook covered 5 to 7 mins. until clams open. Discard unopened Clams. Garnish with cilantro. Ice-cold beer and steamed rice are an excellent companion.